Ingredients:

12
1
100 g
2 tsp
1 tbsp
1/2 cup
2 cups
1 tsp
100 g
2/3 cup
1/2 tsp

large fresh scallops
spring onion
shelled prawns
dry sherry or rice wine
light soy sauce
corn flour
vegetable oil
finely shredded ginger
fresh snow peas
water
chicken stock powder

Directions:

1. Dry the scallops with kitchen paper and set aside.

2. Chop the white part of the spring onion in a food processor and then add the prawn and half the sherry and half the soy sauce. Add 2 teaspoons corn flour.

3. Cover the top of each scallop generously with the prawn mixture and roll in corn flour.

4. Heat the oil and fry the scallops until lightly golden and remove.

5. Pour off the oil and wipe out the pan. Return 2 tbsp of the oil to the pan and stir-fry the snow peas briefly with the chopped spring onion green and ginger.

6. Add corn flour blended with water and chicken stock powder, the remaining sherry and soy sauce. Stir until thickened.

7. Pour the snow peas and sauce over the scallops and serve immediately.